FOR NYANYA (ONLY) - Week 5 QAS Team Project (HINT 209)

QAS Part 1B

Madalyn Pendergraph

Quality Assurance Health Care – HINT209

Process

Running out of a product in any industry can be frustrating for the employees and the customers alike. As a bartender it can be a little frustrating when I run out of a liquor while busily taking care of my customers. Before ordering liquor for the week I need to make sure that I know exactly how much should be ordered. To do this I plan to record the number of bottles used for each shift for a week to get a general idea of the number of bottles that will need to be ordered.

Each shift at this bar has a different flow of customers. Some nights there are more customers than others so taking a sum of each liquor for the week will be important. In addition, I feel that taking a count at the end of each night will be the only necessary time to take the count as the count should be the same at the beginning of the day. Every kind of liquor will be counted, even those that do not sell well.

It will be a pretty easy process as I have done this for a job before. The backup bottles in the storeroom will be counted first. Following this will be the bottles that are behind the bar and partially used. These bottles will be counted on a point system. For example, a bottle that has just been opened will be counted as 1 whereas a bottled approximately half-way full is counted as 0.5. These counts will be an approximation but will give me a good idea of how much we will need. The count will start on Sunday night at close and end on the following Sunday night at close.

Every business has their own way of ordering their products. Many places have electronic systems where they are able to bring up a specific day from years prior to determine how much of a product to order. Unfortunately, this bar does not use electronic systems and this will be a new responsibility of mine. I think that by developing a process now I will be able to build on it as I continue to place orders for the bar. In anticipation of busier nights I know that ordering one or two extra bottles of fast moving product can help avoid running out. At the same time I must make sure that I do not order too many or too few bottles as either one can be hurtful to the business.

Analysis

For the first two days I took down the count for each bottle. I realized quickly that some of the liquor would go multiple days without being used. I also realized that it would be a more effective process if I only counted the fast moving liquors while keeping an eye on those that move slowly. The data that you will see in the form on the next page shows the count after each evening for a week. Some days you can see that the liquor sales were low, whereas, on the weekends liquor sales were higher. It is important to note that when viewing the data, all counts are approximate. There is not an exact science to this because we are just trying to get an idea of how many bottles of each liquor should be bought each week.

To make this more accurate, we would need to do an inventory on weeks that there is a holiday or event happening in town. The week that I completed this inventory was one that did not contain any holidays or special events so this inventory should reflect an average week. In addition, an order was placed mid-week so I had to subtract new inventory from the old inventory to see exactly how many bottles were used of each. The process was a little more complicated than I originally anticipated but all-in-all I believe that I got enough data to be able to work towards placing orders.

QAS Part 1B 1

The following page displays the data as it was recorded over a week with the total for each type of liquor in the last column. The last page is a graphical representation of the bottles sold for the week. This is just a visual representation to show which liquors moved faster than others.

Total Bottles Used